Nutritional Facts

Directions

Reserve 2 tablespoons each of broccoli, cauliflower and carrots; chop and set aside. In a blender, combine the chicken broth and remaining broccoli, cauliflower and carrots. Puree until smooth. In a saucepan, saute onion in butter until tender. Stir in the flour, salt, basil, thyme, dill weed and pepper until blended. Gradually whisk in cream.

Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chicken broth mixture; heat through. Stir in chopped broccoli, cauliflower and carrots and Worcestershire sauce if desired; heat through.Yield: 2 servings.

Originally published as Cream of Vegetable Soup in Country Woman
January/February 2004, p37